These Raspberry White Chocolate Muffins are moist and tender with just the right amount of sweetness. Bursting with raspberries and white chocolate chips, this easy muffin recipe is ready in just 45 minutes. They’re perfect for a quick breakfast or snack!
When it comes to berry muffins, raspberry is my top pick. While blueberry muffins are tasty, there's something about the sweet, slightly tart, and fragrant flavor that sets raspberry muffins apart.
In this recipe, I've combined raspberries with white chocolate chips for a sweet and delicious flavor combo that elevates these bakery-style muffins.
The creamy sweetness of white chocolate complements the tangy notes of the raspberries, creating a perfect balance in each bite. These muffins are a delightful choice for breakfast, a quick snack, or a sweet ending to a meal.
Today, I’m walking you through how to make the best raspberry white chocolate muffins, including which ingredients to use, tips that guarantee they turn out right the first time, and how to properly store them.
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Why You'll Love This Recipe
- Irresistible Flavor- Raspberry and white chocolate are a deliciously sweet and perfect pairing.
- Easy to Make- This muffin recipe is made with simple ingredients and only requires a hand mixer, a few mixing bowls, and a muffin tin.
- Ready in 45 Minutes- From start to finish, you can have these raspberry white chocolate muffins ready for breakfast or brunch in just 45 minutes.
- Lightly Sweetened- Since raspberries and white chocolate are both on the sweeter side, I reduced the sugar in the muffin batter to balance the overall sweetness.
- Versatile- These muffins are perfect for a quick breakfast, a satisfying snack, or even as dessert. They're also great for busy mornings and on-the-go snacking.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Raspberries- This recipe works with both fresh and frozen (unthawed) raspberries. I prefer fresh raspberries when they're in season during the summer and frozen raspberries for the rest of the year.
- White Chocolate Chips- Use high-quality white chocolate chips for the best flavor and texture.
- All-Purpose Flour- Measure flour by weight for best results.
- Baking Powder- Opt for aluminum-free baking powder to prevent an alkaline or metallic flavor.
- Kosher Salt- Choose kosher salt to avoid the anti-caking agents and other additives often found in table salt.
- Granulated Sugar- Creaming the sugar and butter together helps achieve a light and fluffy texture in the muffins.
- Unsalted Butter- Allow the butter to soften to room temperature to make it easier to cream together with the sugar.
- Canola Oil- Adding a little oil keeps the muffins soft after cooling since oil is liquid at room temperature.
- Eggs- Use room temperature eggs for easier incorporation into the batter.
- Milk- I use whole milk, but any milk you typically keep on hand will work well in this recipe. If the milk is cold, the batter may appear curdled. This is normal and won't affect the final product.
- Vanilla Extract- Enhances the overall flavor of the muffins.
🌱 Sustainability Tip: Opt for locally-grown raspberries in summer to cut down on food miles. Grow your own, visit a farmers' market, or pick them from a nearby farm.
Substitutions and Variations
Here are a few ways you can customize this homemade raspberry white chocolate muffin recipe to fit your diet and taste preferences.
Substitutions
- Raspberries- Swap raspberries for blueberries, blackberries, strawberries, or cherries.
- White Chocolate Chips- Use dark, milk, or semi-sweet chocolate chips in place of white chocolate chips if preferred.
- All-Purpose Flour- Replace up to ⅔ cup of all-purpose flour with whole wheat flour.
- Kosher Salt- Use half the amount of table salt.
- Granulated Sugar- Substitute granulated sugar with turbinado sugar or coconut sugar.
- Butter- Coconut oil, canola oil, or a dairy-free butter alternative can be used in place of butter.
- Canola Oil- Swap canola oil for any other neutral-flavored vegetable oil you prefer.
- Eggs- Replace eggs with a flax egg, chia seed egg, or applesauce.
- Milk- Use buttermilk for a tangy flavor or use a dairy-free milk alternative.
Variations and Mix-Ins
- Lemon Zest- Add a burst of citrus flavor by mixing a little lemon zest into the batter.
- Almonds- Sliced or slivered almonds can be added to the muffins for a crunchy texture and nutty flavor.
- Shredded Coconut- Fold shredded coconut into the batter to give the muffins a tropical twist.
- Dark Chocolate- Use a mix of white chocolate chips and dark chocolate chips for a contrast of flavors.
- Streusel Topping- Top the muffins with a simple streusel made of flour, sugar, and butter for a crispy texture.
- Cream Cheese Filling- Create a cream cheese filling by blending cream cheese, sugar, and vanilla, and spoon a dollop into the center of each muffin before baking.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Hand Mixer- A hand mixer helps cream together the butter and sugar. You can also use a stand mixer.
- Muffin Tin- This recipe makes 12 muffins using a standard-sized muffin tin.
- Wire Cooling Rack- A wire rack is essential for cooling the muffins after baking.
How to Make Raspberry White Chocolate Muffins
Here is how to make raspberry muffins with white chocolate chips.
Step 1: Preheat oven. Preheat oven to 400°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.
Step 2: Mix dry ingredients. In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.
Step 3: Combine wet ingredients. In a large bowl, use a hand mixer to cream together butter and sugar until the mixture is light and fluffy. Add oil and eggs to the butter-sugar mixture. Beat until smooth and well-blended. Mix in milk and vanilla extract until well combined. Don't worry if the mixture looks curdled; it's just the butter solidifying from the cold milk.
Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed in the batter.
Step 5: Fill muffin wells. Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.
Step 6: Bake the muffins. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool the muffins. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before storing.
Tips for Success
Make these white chocolate raspberry muffins successfully the first time using these easy kitchen tips.
- Measure the flour accurately. Spoon flour into cups or use a scale for best results.
- Mix the batter gently. Stop folding when it just comes together for a tender, even crumb. Overmixing muffin batter will lead to tough muffins with tunnels.
- Grease the muffin tin. Use muffin liners or grease each well of the muffin pan thoroughly to prevent sticking.
- Don't over-bake. Bake the muffins until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool properly. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
What to Serve with Raspberry White Chocolate Muffins
These easy raspberry white chocolate chip muffins are wonderful when paired with a delicious spread or with your favorite breakfast dishes. Of course, you can never go wrong topping them with homemade butter and fruit jam.
For a more satisfying breakfast, serve these muffins alongside scrambled eggs, frittata, turkey and egg sandwiches, sweet potato corned beef hash, chicken sausage, or bacon.
Storage and Reheating
How to Store
- Room Temperature- Store completely cooled muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.
- Refrigerator- Storing muffins in the refrigerator is not recommended. This can cause them to dry out and stale more quickly.
- Freezer- Store cooled raspberry muffins in a freezer-safe storage container or plastic bag for up to 3 months. Freeze muffins on a parchment-lined baking sheet first to prevent them from sticking together.
How to Reheat
If you prefer a warm raspberry white chocolate muffin, here are a few methods you can use to reheat them.
- Oven- Preheat oven to 350°F. Wrap the leftover muffins in aluminum foil to prevent them from drying out. Place the wrapped muffins on a baking sheet and heat for about 10 minutes or until fully warmed through.
- Stovetop- Melt butter in a skillet over medium heat. Slice the muffins in half and place them cut-side down on the skillet. Heat for about 1-2 minutes on each side, until they're warmed and lightly toasted.
- Microwave- Place a leftover muffin on a microwave-safe plate and cover with a damp paper towel. Heat on half power (50%) in 30-second intervals until fully warmed through.
- Air Fryer- Preheat air fryer to 350°F. Place the muffins in the air fryer basket in a single layer. Reheat for about 2-3 minutes or until warmed through. Air fryers heat quickly, so keep a close eye on them.
Frequently Asked Questions
Yes, you can use frozen raspberries. Add them directly to the batter without thawing to prevent excess moisture.
Since the baking powder begins reacting as soon as it comes into contact with the liquid ingredients, I do not recommend making the muffin batter ahead of time.
Yes, you can adapt the recipe for mini muffins or jumbo muffins. Adjust the baking time and keep an eye on them to prevent overcooking.
Ensure the muffins are thoroughly cooled before removing them from the liners. If using liners, consider parchment paper liners for easier release.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Raspberry White Chocolate Muffins
Ingredients
- 2 cup (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons (½ stick) unsalted butter softened
- ½ cup granulated sugar
- ¼ cup canola oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (unthawed)
- ½ cup white chocolate chips
- Extra raspberries and white chocolate chips optional for topping
Instructions
- Preheat oven to 400°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.
- In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.2 cup (240 grams) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt
- In a large bowl, use a hand mixer to cream together butter and sugar until the mixture is light and fluffy. Add oil and eggs to the butter-sugar mixture. Beat until smooth and well-blended. Mix in milk and vanilla extract until well combined. Don't worry if the mixture looks curdled; it's just the butter solidifying from the cold milk.4 tablespoons (½ stick) unsalted butter, ½ cup granulated sugar, ¼ cup canola oil, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed in the batter.1 cup raspberries, ½ cup white chocolate chips
- Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.Extra raspberries and white chocolate chips
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before storing.
Notes
- Quick Tip: Measure flour by weight using a scale for best results. Alternatively, spoon flour into a measuring cup.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Dawn says
I love easy recipes, especially ones I don’t have to pull out my mixer. I love to cook but I’m not great a baking. I think this is a recipe I could handle. Thank you!!